Overnight Breakfast Casserole With Hash Browns Recipes

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BREAKFAST CASSEROLE WITH HASH BROWNS



Breakfast Casserole with Hash Browns image

This casserole with hash browns is my favorite breakfast recipe. I have used it for Christmas breakfast and have even brought it into work for a special treat. Family and co-workers love it and ask me for the recipe. Even though it has to set overnight, it is well worth the prep and wait!

Provided by Melika

Categories     Breakfast and Brunch     Potatoes

Time 9h10m

Yield 12

Number Of Ingredients 11

9 large eggs
½ cup sour cream
¼ cup milk
1 ½ tablespoons salt
1 ½ tablespoons ground black pepper
9 cups frozen hash brown potatoes, thawed
3 cups diced ham
3 cups shredded Cheddar cheese
6 green onions, chopped
1 red bell pepper, diced
1 green bell pepper, diced

Steps:

  • Mix eggs, sour cream, milk, salt, and pepper together in a bowl and set aside.
  • Mix hash browns, ham, Cheddar cheese, green onions, and bell peppers together in another bowl. Transfer to a 9x13-inch baking pan and mix in egg mixture well; it may appear watery but hash browns will absorb most of it by morning. Cover with plastic wrap and refrigerate, 8 hours to overnight.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Bake in the preheated oven until top is browned and eggs are set, about 55 minutes.

Nutrition Facts : Calories 401.9 calories, Carbohydrate 24.3 g, Cholesterol 199.2 mg, Fat 30.8 g, Fiber 2.5 g, Protein 22.8 g, SaturatedFat 14.8 g, Sodium 1618.6 mg, Sugar 1.5 g

OVERNIGHT HASH BROWN CASSEROLE



Overnight Hash Brown Casserole image

Overnight Hash Brown Casserole recipe is a bacon, egg, hash brown casserole that you can prep ahead the night before!

Provided by Kate @ I Heart Eating

Categories     Breakfast

Time 9h50m

Number Of Ingredients 12

1 lb . thick-cut bacon
1 T. butter
1 white onion (diced)
1 green pepper (chopped)
1 red pepper (chopped)
30 oz . package frozen hash browns (thawed)
1 tsp . salt
1 tsp . pepper
12 large eggs
1 1/2 c . milk
1 T. chipotle hot sauce
2 c . shredded cheddar cheese

Steps:

  • Preheat oven to 400 Line a large rimmed sheet pan with parchment paper.
  • Lay bacon on lined pan so that it's close but isn't touching.
  • Bake for about 10 minutes or until tender-crisp. You don't want it to be crisp because it's going to bake longer when the casserole cooks.
  • Let bacon cool on baking sheet.
  • Remove to a paper towel-lined plate to absorb any extra grease.
  • To make the casserole, heat butter in a large skillet.
  • Add diced onion and peppers.
  • Cook until onion is translucent and peppers have softened.
  • Grease a deep 9x13-inch baking dish.
  • Layer hashbrowns and cooked veggies.
  • Season with salt and pepper.
  • Crumble cooked bacon over the top of the veggies.
  • Top with 1 cup cheese.
  • In a large bowl, whisk together eggs, milk, and hot sauce.
  • Pour over hash brown mixture.
  • Top with remaining cup of cheddar cheese.
  • Cover pan with aluminum foil, and place in the fridge overnight.
  • In the morning, get casserole out of the fridge about 30 minutes before you want to bake it.
  • Preheat oven to 400 F.
  • Bake casserole, covered, for about 45 minutes.
  • Uncover, and continue cooking for about 15 minutes longer, or until casserole is set and has baked through.
  • I like to serve this with additional chipotle hot sauce or salsa.

Nutrition Facts : ServingSize 1 g, Calories 374 kcal, Carbohydrate 17 g, Protein 17 g, Fat 26 g, SaturatedFat 10 g, Cholesterol 209 mg, Sodium 655 mg, Fiber 1 g, Sugar 2 g

LOADED OVERNIGHT BREAKFAST CASSEROLE



Loaded Overnight Breakfast Casserole image

A versatile loaded overnight breakfast casserole dish that can be easy to prep, (pre-cooked meats, pre-shredded cheese) and be made more wholesome (fat-free dairy, turkey breakfast meats). Personally, I saute my ham and sausage in bacon grease!

Provided by SouthernMaster

Categories     Breakfast and Brunch     Potatoes

Time 10h

Yield 8

Number Of Ingredients 12

½ pound bulk pork sausage
2 (12 ounce) packages frozen pre-cooked hash brown patties, thawed
½ pound diced fully cooked ham
2 cups shredded Monterey Jack cheese
2 teaspoons dry mustard
1 ½ teaspoons onion powder
12 large eggs
1 ½ cups evaporated milk
½ cup half-and-half
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ cup shredded sharp Cheddar cheese, or more to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and let cool slightly, about 5 minutes. Transfer to a large bowl.
  • Add hash browns, ham, Monterey Jack cheese, dry mustard, and onion powder to sausage; mix to combine. Pour loosely into a greased 9x13-inch baking pan. Whisk eggs, evaporated milk, half-and-half, salt, and pepper together in a large bowl. Pour evenly over the hash brown mixture, cover with aluminum foil, and refrigerate, 8 hours to overnight.
  • Pull from the refrigerator 30 minutes prior to cooking. Add Cheddar cheese and recover.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cook in the preheated oven for 45 minutes. Remove foil and continue to cook, uncovered, until cheese is bubbly, 15 to 20 minutes more. Let stand for 10 minutes to firm up before serving.

Nutrition Facts : Calories 545.2 calories, Carbohydrate 22 g, Cholesterol 364.6 mg, Fat 41 g, Fiber 1.3 g, Protein 33.2 g, SaturatedFat 18.8 g, Sodium 1129.9 mg, Sugar 5.7 g

OVERNIGHT BREAKFAST CASSEROLE



Overnight Breakfast Casserole image

I love this recipe because it is really easy to fix the night before when you are having company the next morning or maybe taking it to work or something. This recipe came from the Telephone Pioneers Cookbook "Calling all Cooks."

Provided by Rhonda Toothaker

Categories     Breakfast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

6 slices bread, dried or toasted and cubed
1 lb sausage
1 1/2 cups shredded sharp cheddar cheese
6 eggs
2 cups milk
1 teaspoon dry mustard
salt and pepper

Steps:

  • Sprinkle bread cubes into greased 7X12 inch baking dish.
  • Cook sausage and sprinkle along with cheese over the bread cubes.
  • Beat eggs in mixer bowl.
  • Add milk, dry mustard, salt and pepper; mix well.
  • Pour over layers.
  • Chill, covered overnight.
  • Bake uncovered at 350 degrees for 40 to 45 minutes or until set and golden brown.
  • Yield: 8 servings.

Nutrition Facts : Calories 410.8, Fat 29.8, SaturatedFat 12.7, Cholesterol 203.2, Sodium 827.5, Carbohydrate 14.3, Fiber 0.5, Sugar 1.1, Protein 20.3

OVERNIGHT HASH BROWNS BREAKFAST CASSEROLE



Overnight Hash Browns Breakfast Casserole image

Make and share this Overnight Hash Browns Breakfast Casserole recipe from Food.com.

Provided by Sooz Cooks

Categories     Breakfast

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb breakfast sausage
3 cups croutons
2 cups cheddar cheese, shredded (divided)
10 large eggs
2 cups milk
1 teaspoon dry mustard
1 teaspoon salt
1 (10 3/4 ounce) can cream of potato soup
1/2 cup milk
30 ounces ore-ida country-style hash browns

Steps:

  • Spray a 9 X 13 pan with non-stick cooking spray.
  • Cook sausage until browned, stirring to crumble; drain well.
  • Place croutons in the pan.
  • Sprinkle sausage over croutons.
  • Top with 1 cup of the cheese.
  • Beat together eggs, milk, mustard and salt and pour over the top of the cheese.
  • Cover with foil and refrigerate overnight.
  • Preheat the oven to 350 degrees.
  • Mix potato soup with milk and pour over the top of the casserole.
  • Cover with the hash browns.
  • Bake for 1 hour.
  • Top with the remaining 1 cup cheese and bake for an additional 5 minutes or until cheese is melted.
  • Cut into squares and serve.

Nutrition Facts : Calories 801.2, Fat 49.5, SaturatedFat 16.9, Cholesterol 354.3, Sodium 1767, Carbohydrate 53.9, Fiber 4.2, Sugar 2.9, Protein 33.6

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